Peanut Butter Oatmeal Bars

The perfect recipe for peanut butter lovers! Crunchy oat base and topping filled with sweet and creamy peanut butter!

5 from 1 vote

Print Pin

Course: Dessert, sweets

Cuisine: Slices

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: serves

Calories: 151kcal

Cost: $10

Preheat oven to 160 degrees celsius (fan-forced).
Grease and line a 20cm square cake tin with baking paper, allowing the edges to overhang.
In a large bowl, whisk together the plain flour, rolled oats, salt and bi-carbonate of soda. Stir in the raw sugar and brown sugar and mix until smooth.
Add the vanilla extract and melted butter to the dry ingredients.
Stir mixture until well combined.
If using a Thermomix: Melt the butter and vanilla extract for 3 minutes, Speed 2, 80 degrees. Add the plain flour, rolled oats, salt, bi-carbonate of soda, brown sugar and raw sugar. Mix for 20 seconds on Reverse, Speed 2. Scrape down the sides. Mix for a further 20 seconds on Reverse, Speed 2.
Press just over half of the crumble mixture into the base of the prepared tin and use the back of a spoon to smooth the mixture into an even layer.
Bake in the preheated oven for 15 minutes, until golden.
Remove from oven and set aside to cool slightly (leave the oven turned on).
Spread the peanut butter over the top of the cooked base. Use ½ cup peanut butter for a thin layer or ¾ cup for a slightly thicker layer (the more the better in my opinion!)
Sprinkle the remaining crumble mixture over the top of the peanut butter.
Bake in the oven for 20 - 25 minutes or until lightly golden.
Remove from oven and allow to cool.
Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into squares.

RECIPE NOTES & TIPS:

VARIATIONS:

Swap the peanut butter for sunflower seed butter or tahini for a nut free option.
Add some chocolate chips or chunks of chopped dark chocolate to the crumble topping mixture.
Add some shredded coconut, dried cranberries, sultanas or chopped nuts to the crumble topping before baking.

OTHER RECIPE TIPS:

All ovens are different - The slice is ready when the crumble is golden. I specify degrees celsius (fan-forced) for my recipes. If you're using a conventional oven, increase the temperature by 10-20 degrees celsius.
If you find that your crumble is over-browning, simply add a sheet of foil loosely over the top and continue baking.
Allow the base to cool slightly before adding the peanut butter (this will make it easier to spread).
Refrigerate before slicing, then cut the slice using a sharp serrated knife.
This crumble slice is delicious served cool or warmed up with a scoop of ice-cream, custard or cream.
Store the slice in an airtight container in the fridge for up to one week.
Freeze the slice in an airtight container for up to 3 months. Allow to defrost in the fridge before consuming.